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Tender homemade pot roast recipe with golden potatoes, carrots, and onions in a rich broth, topped with fresh thyme and served in a black Dutch oven.

Pot Roast Recipe

4 from 2 votes
This classic pot roast recipe is slow-cooked to perfection with tender beef, hearty vegetables, and rich gravy. It’s a comforting, budget-friendly family meal that’s nearly impossible to mess up and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 8 hours
Gravy & Finishing 20 minutes
Total Time 8 hours 50 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3-4 lb Chuck roast - Pat dry and seasoned
  • 2 Yellow onions - Cut into chunks
  • 4 Garlic cloves - Minced or sliced
  • 4 Carrots - Cut into large chunks
  • 4 Yukon gold potatoes - Quartered or halved
  • 2 cups Beef broth - Or use red wine or beer alternatives
  • 2 tablespoon Worcestershire sauce - Adds savory depth
  • 2 tablespoon Tomato paste - For richness
  • 2 tablespoon Olive oil - For searing
  • Salt and pepper - To taste
  • 3 sprigs Fresh thyme - Optional
  • 2 sprigs Fresh rosemary - Optional
  • 2 Bay leaves - Optional
  • 2 tablespoon Flour - For gravy
  • 1 cube Beef bouillon - Optional flavor boost
  • 1 tablespoon Balsamic vinegar - Add at the end for brightness
  • 1 teaspoon Smoked paprika - Optional flavor boost
  • Fresh parsley - For garnish

Equipment

  • Dutch Oven (Or use a slow cooker or Instant Pot)
  • Sharp knife (For chopping vegetables and meat prep)
  • Cutting board (For safe chopping)
  • Wooden spoon (Or tongs, for turning and stirring)
  • Measuring cups (For liquids and ingredients)
  • Measuring spoons (For seasonings)

Method
 

  1. Pat the roast dry and season generously with salt and pepper.
  2. Cut the onions, carrots, and potatoes into large, even chunks.
  3. In a hot Dutch oven, sear the roast on all sides until deeply browned. Remove and set aside.
  4. Add onions to the same pot and cook until softened. Add garlic and cook for 1 minute.
  5. Stir in tomato paste and cook until darkened. Deglaze with a splash of broth.
  6. Place roast and vegetables in slow cooker or Dutch oven. Add broth, Worcestershire, herbs, and seasonings.
  7. Slow cook on low for 8–10 hours or bake covered in a 325°F oven for 3–4 hours.
  8. Remove roast and vegetables. Whisk flour slurry into hot cooking liquid until thickened. Season to taste.
  9. Slice pot roast, spoon over vegetables, drizzle with gravy, and garnish with parsley.

Nutrition

Serving: 350gCalories: 520kcalCarbohydrates: 22gProtein: 42gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 125mgSodium: 710mgPotassium: 1120mgFiber: 4gSugar: 5gVitamin A: 8450IUVitamin C: 12mgCalcium: 60mgIron: 4.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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